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Canada got the last hurrah at the Celebration of Light Saturday evening, closing the three-night event with a winning display. Canada was declared the winner of the event, with Brazil and China finishing second and third, respectively.

Photograph by: Adrian Lam
, For Postmedia News

Whether you call them tapas, antipasti or mezze, you end up with something similar: delectable Mediterranean-style bites to nibble while enjoying a December gathering with friends. Serve a wide selection and you create a colourful feast that can act like dinner.

Making this meal of snacks is not difficult, particularly if the party is potluck, where each guest brings a dish that fits this Mediterranean-style theme. I've listed some simple items that could be served, no recipe required. Following them are six short but tasty recipes.

Some items are served hot, but most can be served cold or at room temperature. Accompany with good wine and bread, set out some small plates, forks and napkins and enjoy!

- Cubes and slices of tangy cheese, such as Manchego, Asiago and provolone.

- Tapenade, hummus, tzatziki sauce or other dip or spread that fits the theme.

- Fresh clams or mussels, steamed until opened in a little white wine and garlic.

Roasted Red Pepper Dip with Parsley and Lemon

Serve this tangy, smoky dip with raw vegetable sticks or wedges of pita bread for dipping.

It can be made a day before needed. Keep refrigerated until ready to serve.

2 medium red bell peppers

1/4 cup (180 mL) mayonnaise

1/2 cup (125 mL) thick Greek-style yogurt

1/2 teaspoon (2 mL) paprika

1 tablespoon (15 mL) fresh lemon juice, or to taste

1 tablespoon (15 mL) fresh parsley, chopped

pinch cayenne pepper, to taste

salt and white pepper, to taste

Preheat the oven to 375 F (180 C). Line a baking pan with parchment paper.

Set in the peppers. Roast 30 minutes, turning once or twice, or until the skins of the peppers are blistered.

Remove from the oven and cover with foil. Let peppers sit and steam 20 minutes. Uncover the peppers and pull off the skins. Cut the peppers in half and remove the seeds. Thickly slice the flesh and place in a food processor with remaining ingredients. Pulse until smooth. Spoon into a serving dish; cover and refrigerate until ready to serve.

Makes 2 cups

Roasted Garlic Prawns

Quick-cooking prawns baked and swimming in a garlic-rich olive oil mixture. The prawns could be peeled the morning before needed.

24 medium or large prawns or shrimp, peeled with tail portion left intact, thoroughly patted dry

Place prawns in a single layer in shallow baking pan. Combine oil, lemon juice, garlic, chilies and paprika in a small bowl and then spoon over the prawns. Sprinkle prawns with salt. Roast 8 to 10 minutes, or until prawns are cooked. Sprinkle with parsley, arrange on serving plates, and enjoy.

Makes 24 prawns

Spanish-Style Almonds

These aromatic, nicely spiced almonds can be made a few days in advance and seem to taste even better as they age.

2 1/4 cups (560 mL) whole, unsalted, skin-on almonds

3 tablespoons (45 mL) olive oil

1/2 teaspoon (2 mL) sea salt, or to taste

1 teaspoon (5 mL) cumin

1/2 teaspoon (2 mL) paprika

1/8 teaspoon (.5 mL) cayenne pepper

2 teaspoons (10 mL) finely grated lemon zest

1 teaspoon (5 mL) sugar

Preheat the oven to 350 F (170 C).

Line a baking sheet with parchment paper. Combine all ingredients in a bowl. Spread nuts in a single layer on the baking sheet.

Bake, stirring occasionally, 20 to 25 minutes, or until nicely toasted. Cool to room temperature. Serve immediately or store in a tight-sealing jar until needed.

Makes about 18, 1/8-cup servings

Prosciutto-Wrapped Scallops with Pesto Mayonnaise

Wrapping scallops in prosciutto offers a more intriguing, Italian-style taste, and is a less fatty alternative to streaky bacon. This recipe is adapted from one in my book, Everyone Can Cook Seafood. Mayonnaise can be made ahead, and the scallops can be made oven-ready, a few hours in advance. Cover and refrigerate until needed.

1/3 cup (80 mL) mayonnaise

4 teaspoons (20 mL) pesto

salt, white pepper and lemon juice to taste

16 large sea scallops, patted dry

8 paper-thin slices prosciutto, each cut in half lengthwise

Combine the mayonnaise, pesto, salt, pepper and lemon juice in a small bowl. Cover and refrigerate until needed. Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper. Wrap a half piece of prosciutto around the outer edge of each scallop. Secure with a toothpick, if necessary. Place on the baking sheet. Bake 8-10 minutes, or until scallops are just cooked through. Arrange on a platter with a bowl of the mayonnaise alongside for dipping.

Makes: 16 scallops

Lemon Pepper Wings

Everyone love chicken wings. In this version they get dressed up in a classic way with lemon and pepper. You can toss the wings with the flavourings and set them on the baking sheet a few hours before cooking. Cover and refrigerate until ready to do so.

1/4 cup (60 mL) olive oil

2 tablespoons (30 mL) finely grated lemon zest

1 tablespoon (15 mL) coarsely cracked black peppercorns

1 tbsp (15 mL) coarse sea salt

1 teaspoon (5 mL) paprika

24 chicken wingettes or dru-mettes, or mix of both (see Note)

1 tablespoon (15 mL) fresh parsley, chopped

Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper. Combine the first 5 ingredients in a bowl.

Add the wings, toss to coat, and then arrange on the baking sheet. Bake 25 to 35 minutes, turning once, or until richly coloured and cooked through. Arrange on serving plates, sprinkle with parsley and serve.

Note: Most supermarkets sell chick-en wingettes, the middle part of the wing, and drumettes, the meatier portion of the wing. If you can't find them, buy whole wings and cut them yourself.

Makes 24 wings

Mini Pork and Parmesan Meatballs

These tender little meatballs can be rolled a few hours before needed. Cover, refrigerate and roast when needed.

Preheat the oven to 375 F (180 C). Line a baking sheet with parchment paper. Combine all ingredients, except tomato sauce, in a bowl.

Moisten your hands with cold water. Roll the meat into 1¼-inch balls and set on the baking sheet. Roast until cooked through, about 20 minutes.

When the meatballs are almost done, heat the tomato sauce in a skillet set over medium heat. When cooked, drain any fat from the meatballs, add to the sauce, roll to coat and then spoon into a serving bowl and enjoy.

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